6 - 8medium to large size dried anchovies for broth
1plump garlic clovethinly sliced or minced
salt and pepper - See note
In a medium size pot, bring 6 cups of water with the anchovies and garlic to a boil, uncovered. Reduce the heat to medium high and boil, uncovered, for 10 minutes. Remove the anchovies and garlic from the broth.
Rinse the soybean sprouts a couple of times, discarding any skins floating.
Add the bean sprouts and 1 teaspoon of salt and boil, covered, Bring it to a boil, and continue to cook for 4 - 5 minutes over medium high heat. Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger even after cooked. Once kongnamul is cooked, taste for salt and pepper. The amount of salt needed at this point will depend on your salt and taste. Add the scallions and serve.
Kongnamul guk tastes more refreshing if you season it with salted shrimp (saewujeot) if available.